| Pseudosolanderia | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Cnidaria |
| Class: | Hydrozoa |
| Order: | Anthoathecata |
| Suborder: | Capitata |
| Family: | Pseudosolanderiidae Bouillon & Gravier-Bonnet, 1988 |
| Genus: | Pseudosolanderia Bouillon & Gravier-Bonnet, 1988 |
Pseudosolanderia is a genus of cnidarians belonging to the monotypic family Pseudosolanderiidae. [1]
Species: [1]
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or ready-made cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, chips (fries), mashed potatoes, or biscuits.
Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.
Ascidia is a genus of tunicates in the family Ascidiidae.
Oxo is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water to produce a bouillon.
Ragout is a main dish stew.
The bonnet macaque, also known as zati, is a species of macaque endemic to southern India. Its distribution is limited by the Indian Ocean on three sides and the Godavari and Tapti Rivers, along with its related competitor the rhesus macaque in the north. Land use changes in the last few decades have resulted in changes in its distribution boundaries with the rhesus macaque, raising concern for its status in the wild.
Eumops is a genus of bats in the family Molossidae. A total of 17 species of this genus have been described. The name "Eumops" comes from the Greek prefix "Eu-", meaning "good" or "true," and the Malayan word "mops," which means bat.
In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction, and sometimes the addition of a browned roux, similar in some ways to, but more involved than, a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.
Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as Bündnerfleisch and/or Salsiz, and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.
Millepora platyphylla is a species of fire coral, a type of hydrocoral, in the family Milleporidae. It is also known by the common names blade fire coral and plate fire coral. It forms a calcium carbonate skeleton and has toxic, defensive polyps that sting. It obtains nutrients by consuming plankton and via symbiosis with photosynthetic algae. The species is found from the Red Sea and East Africa to northern Australia and French Polynesia. It plays an important role in reef-building in the Indo-Pacific region. Depending on its environment, it can have a variety of different forms and structures.
Gattya is a genus of hydroids in the family Halopterididae.
Jean Bouillon was a Belgian marine biologist and expert on Hydrozoa.
Capitata is a suborder of Hydrozoa, a class of marine invertebrates belonging to the phylum Cnidaria.
Campanularia is a genus of hydrozoans, in the family Campanulariidae.
BOU is an American food company that produces bouillon cubes, miso broth cubes, gravy cubes, and instant soup cups. The company was co-founded by Robert Jakobi, former CEO and current board member, and Kunal Kohli, former COO and CEO, and uses artificial-free, non-GMO ingredients in all its products.
Teissieridae is a family of cnidarians belonging to the order Anthoathecata.
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